Hey there, breakfast lovers!
Do you want to try something cozy and delicious? I’ve got the perfect recipe for you!
Today, I’m sharing my delicious pumpkin pie baked oatmeal.
It’s warm, comforting, and packed with that yummy fall flavor we all crave.
Plus, it’s super easy to make and great for meal prep.
Let’s dive in and get to baking!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 cup pumpkin puree (I use Libby’s pumpkin puree for consistent results)
- 1/2 cup chopped pecans
- 1 1/2 cups unsweetened almond milk
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin spice (for warm, comforting flavor)
- 1/2 tsp sea salt
- 1 tbsp ground flaxseed
- 1/4 cup pure maple syrup (adds natural sweetness)
- 1 tsp baking powder
- 2 cups rolled oats
- 1 tbsp coconut oil (melted and cooled slightly)
- non-stick cooking spray
- 1/2 tsp ground cinnamon
Step 1: Preheat Oven and Prepare Baking Dish
Preheat your oven to 375°F.
Spray an 8-inch square baking dish with cooking spray to ensure the oatmeal doesn’t stick.
Step 2: Combine Dry Ingredients
In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon, and salt.
Stir well to combine all the dry ingredients evenly.
Step 3: Add Wet Ingredients and Nuts
Add the milk, pumpkin puree, maple syrup, flaxseed, melted coconut oil, and vanilla to the bowl of dry ingredients.
Stir thoroughly to make sure everything is well combined.
Gently fold in 1/4 cup of pecans or walnuts, distributing them evenly throughout the mixture.
Step 4: Pour and Bake
Carefully pour the oatmeal mixture into the prepared baking dish.
Scatter the remaining pecans or walnuts across the top for an added crunchy texture.
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden and the center is set.
Remove from the oven and let it cool for a few minutes.
Step 5: Serve and Store
Portion and serve the baked oatmeal.
For a bit of extra sweetness, drizzle each portion with additional maple syrup.
Store leftovers in the refrigerator in an airtight container for up to 5 days, or in the freezer for up to 3 months.
To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes.
For individual portions, set the oven (or toaster oven) to 350°F and bake for 5-10 minutes, or reheat in the microwave for 1 minute.
